Strawberry Cinnamon Chiffon Cake

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READY IN: 2hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325 degrees. - you will need an angel food cake pan.
  • Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
  • Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
  • Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
  • With a rubber spatula, gently fold the egg whites into the cake batter.
  • Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
  • Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
  • Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
  • Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
  • Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
  • Enjoy!
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